Fried Rice Seasoned with Boiled-Down Soy Sauce

The trick for golden fried rice is to combine steamed rice and eggs before cooking! The boiled-down soy sauce infuses the fried rice and brings non-sticky texture.

The soy sauce becomes powdery by boiling it down. This powder coats the rice and other ingredients, adding subtle flavor to this dish. Be careful not to burn too much, as the subtle flavor changes to bitterness.

Servings2 servings
Cooking Time20 mins
Calories (1 serving)454 Calories
Sodium (1 serving)3.1 g
2 pcs Eggs
1/2 stalk Leek
50g Bacon
2 tablespoons REGULAR SOY SAUCE


  1. Dice bacon. Finely chop leek and green pepper.
  2. In a bowl with steamed rice, combine STEP1, pepper, and eggs.
    Make non-sticky fried rice by coating the steamed rice with eggs before stir-frying.
  3. Pour vegetable oil in a frying pan and add STEP2. Cook over high heat, constantly stirring the rice.
  4. Open some space (about 2/3 of the pan) to add "REGULAR SOY SAUCE".
  5. Boil down the "REGULAR SOY SAUCE" over high heat while tilting the pan.
    Boil down the soy sauce well to make non-sticky fried rice.
  6. Keep boiling down the "REGULAR SOY SAUCE", even if it creates big bubbles.
  7. Cook down the "REGULAR SOY SAUCE" as in the photo.
  8. Stir-fry the rice, coating with STEP7.